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Marbled Banana Chocolate Cake

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 22 cm round kugelhoff pan
Author נטלי


For the cake:

  • 1 large egg
  • 2 mashed bananas
  • 1 tsp. vanilla extract
  • Pinch of salt
  • 80 grams (1/3 cup) maple syrup
  • 100 grams (1/2 cup) sugar
  • 60 ml. (1/4 cup) vegetable oil
  • 80 grams (1/4 cup) smooth peanut butter
  • 180 ml. (3/4 cup) milk (or soy milk for nondairy version)
  • 180 grams (1 ¼ cups) all-purpose flour
  • 100 grams (1 cup) instant oats
  • 10 grams (2 tsp.) baking powder
  • 30 grams (3 tbsp.) cocoa powder

For decoration:

  • Sugar powder


  1. Preheat the oven to 170c degrees and grease the pan well.
  2. In the bowl, mix eggs, mashed bananas, vanilla extract, salt, maple, sugar, oil, peanut butter and milk with a whisk until combined.
  3. Add flour, oatmeal and baking powder and whisk only until uniform.
  4. Divide the mixture into 2 bowls (2/3 and 1/3) and add the cocoa powder to the smaller batter.
  5. Mix until combined.
  6. Pour 1/2 of the light mixture into the pan and straighten. Pour the chocolate mixture and than the remaining light mixture.
  7. Using a knife form a marble shape ("rattle" between the two mixtures).
  8. Bake the cake for 35-45 minutes or until a skewer inserted in the middle comes out with moist crumbs.
  9. Cool at room temperature, turn on a serving dish, sprinkle generously with sugar powder and serve.

Recipe Notes

  • The cake is at its best on the day of preparation.
  • Keep the cake in a closed container in the fridge for up to 6 days. It is recommended to heat it lightly before serving.
  • Nondairy version - use soy milk or water in the same amount instead of milk.
  • If you want, you can use chunky peanut butter for added crunch.
  • You can also add dark chocolate chips to the mixture.